Lighter-Than-Air-Chocolate Cake

Hello Beloveds, 

Yesterday was my birthday. 

I’m 20. 

Now is such a difficult and strange time, and the past several months have had me all achey and breakey. Growing pains. 

Somehow, yesterday, the sky was tremendous and blue and I felt this delight and calm settle over me. I don’t know if it was the weather, or the fact that I was very tired, or just because I’m no longer a teen. 

But I was so happy. 

I am still so happy. 

A friend asked me what my intention for being 20 is. I told her, I said, "Gratitude and forgiveness. And I want to write better songs." 

That’s all. 

The future is strange and dark. No one, no one, no one knows what is coming next. And yet, somehow yesterday, under that blue sky, I felt a lightness and freedom that I have not felt for a very, very long time. 

It’s all going to come out in the wash, falling down and picking myself up again, with a song in my throat, I go forward. 

We go forward together. 

Thank you thank you thank you. 

Lighter-Than-Air-Flourless-Chocolate-Cake

via SmittenKitchen.com 

My mother baked me this incredible cake. It’s like eating a chocolate cloud. And gluten free! 

To make four cake layers:
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
1/2 teaspoon salt
2 tablespoons Dutch-process unsweetened cocoa powder

For filling: 
2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons Grand Marnier* or Rum of Some Kind or Other 

Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

Beat yolks, 2/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks (you will need an enormous bowl for 12 egg whites).

Gradually add remaining 2/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly over four baking pans and bake until puffed and top is dry to the touch, 15 to 18 minutes, rotating cakes between racks to ensure they bake evenly. Transfer pans to cooling racks and if necessary, loosen edges with a knife.

Sift cocoa powder over top of cake layers and place a piece of waxed paper over the top of the pans. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. Place layers in the freezer for about an hour, until they are firm enough to be carefully lifted without breaking.

Make filling: Beat cream with powdered sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks.

Fill and stck cake: Bring first cake layer out of the freezer and arrange on platter, cocoa side down. Spread one-quarter of filling evenly over the cake. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat this process until all layers and whipped cream are used.

Keep cake in the refrigerator until you are ready to serve it. Two hours should be more than enough to assure that the layers are no longer frozen.

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish.

* You can substitute the following for Grand Marnier: 4 tablespoons Cognac and 1 teaspoon vanilla; 4 tablespoons cocoa and 1 teaspoon vanilla; or 4 teaspoons instant-espresso powder or instant-coffee granules dissolved in 4 teaspoons water plus 1 teaspoon vanilla.

Chocolate Chip Cookies & Valentines Day

February, man. 

It's a rough month. 

School is hard. The weather is fickle. Life is tricky. And there's Valentines Day. 

 

Lately, I've been asking the cosmos to just throw me a bone. 
This past week I fell over twice because my backpack was so heavy, which simultaneously made me want to laugh and cry. 
I chose to laugh, but really wished that someone would just give me a hug instead. 

Also, Valentines Day is this week. 

There are about 2 things in the world that I hate. 

I hate papayas.

And I hate Valentines Day, even though it means lots of marked down chocolate on february 15th. 

Which is definitely a win for the stress-eating singles of the world. 

Whatever. 

Tonight, I made these cookies. 

This is the third time I've published this recipe here, and ironically, the last time I posted it was exactly around this time last year. These cookies somehow answer all my comfort food cravings and February sweetness needs. 

I hope you have a lovely week, and I hope your backpacks are a little lighter, and I really hope you make these cookies, because February man, it's a rough month. 

XOXO

m

Perfection In Your Mouth Chocolate Chip Cookies

from Baking: From My Home to Yours by Dorie Greenspan

2 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

2 sticks unsalted butter, at room temperature

1 cup sugar

2/3 cup (packed) light brown sugar

2 teaspoons pure vanilla extract

2 large eggs

12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chips or chunks

1 cup finely chopped pecans or walnuts

Preheat oven to 375 degrees F.

Whisk together flour, salt and baking soda.

Working with a stand mixer w/paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute until smooth. Add the sugars and beat until well blended. Beat in vanilla. Add eggs one at a time, beating for 1 minute after each egg goes in. Reduce mixer speed to low and add dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed mix in chocolate and nuts.

Spoon on tablespoons of dough onto baking sheets, leaving about 2 inches between spoonfuls.

Bake cookies, one sheet at a time, for 10 to 12 minutes. Until light brown on edges and golden in center.

Allow cookies to rest for one minute. Then using spatula transfer to cooling rack.

Kale Salad with Cherries and Pecans

Beloveds, 

I'm officially eating kale. 

Kale is such a thing. 

It's a super food, apparently. It's hipper than arugula, better for you than chard, and way more exciting than lettuce. 

Why kale?

Well, my sweet darlings. 

Being an almost 20 year old is really bizarre and complicated sometimes. And if kale will make my life more hipper, more better and more exciting, I am so down.  

Also, Fleetwood Mac lyrics have officially become my life. There's this line from the song "You Make Loving Fun" that pretty much sums it up: 

I do believe, in the miracles, but I've a feeling it's time to try

I do believe, in the ways of magic, but I'm beginning to wonder why

Right now I like to think that my official eating of kale as well as my official return to running and dance will be my miracles. 

I've a feeling it's time to try. 

COME AT ME FEBRUARY. 

xoxo 


Kale Salad with Cherries and Pecans
from The Smitten Kitchen Cookbook by Deb Perelman

This is really good. I forgot some things, like the cheese and pecans. But by all means. Do it. Go crazy. XOXO 

Salad
1/2 cup pecans
8 ounces kale (recommended varieties, Tuscan, Lacinato, Cavolo Nero, Black)
4 ounces radishes
1/2 cup dried cherries
2 ounces soft goat cheese, chilled

Dressing
3 tablespoons olive oil
1 1/2 tablespoons white white vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey 
Salt and pepper to taste

Preheat oven to 350 degrees, and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove from oven and set aside to cool. 

Wash your kale and let it dry on spread out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. 

Thinly slice the radishes, and add them to the bowl. Coarsely chop the pecans and cherries and add them as well. Crumble the goat cheese over the top. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. Toss the salad until it is evenly coated with dressing. This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.